Nothing tremendous but some of it is probably worth drinking if it wasn’t abused in storage. The 1995 Wine Zin and the Martini & Prati Muscat are probably awful now (not that they were ever good). 1992 is ancient for Vouvray, but I’ve had some interesting aged ones, so it’s worth a shot. The Los Rocas is a decent cheap Garnacha (around $17 or so). The Brunello should be interesting. The rest will be a crap shoot. None were tremendous out of the gate but they might not be bad.
emacextrabrut80
The 73 Martini – if the basement was consistently cool – will be a really fun drink. Louis was the first vintner in CA to bottle a varietal-labeled wine. He was also the first in CA to bottle by vintage. A legend. I’d take a toast to his ghost and try it out.
seeAdog
I’d open the Brunello first. Chances are good, depending on storage, that could be the best of the lot. I have had a number (12 or so) of old California reds over the last ten years, early seventies through late eighties. Like rolling dice at a craps table with worse odds.
grapemike
Thinking the Brunello is your best bet. The fortified Muscat will be interesting.
Sugar_Leg
Some Vouvrays can survive decades. Not familiar with that one though. Might be good!
5 Comments
Nothing tremendous but some of it is probably worth drinking if it wasn’t abused in storage. The 1995 Wine Zin and the Martini & Prati Muscat are probably awful now (not that they were ever good). 1992 is ancient for Vouvray, but I’ve had some interesting aged ones, so it’s worth a shot. The Los Rocas is a decent cheap Garnacha (around $17 or so). The Brunello should be interesting. The rest will be a crap shoot. None were tremendous out of the gate but they might not be bad.
The 73 Martini – if the basement was consistently cool – will be a really fun drink. Louis was the first vintner in CA to bottle a varietal-labeled wine. He was also the first in CA to bottle by vintage.
A legend. I’d take a toast to his ghost and try it out.
I’d open the Brunello first. Chances are good, depending on storage, that could be the best of the lot. I have had a number (12 or so) of old California reds over the last ten years, early seventies through late eighties. Like rolling dice at a craps table with worse odds.
Thinking the Brunello is your best bet. The fortified Muscat will be interesting.
Some Vouvrays can survive decades. Not familiar with that one though. Might be good!